Slice the best tomatoes you can get, along with good quality mozzarella, and tear fresh basil over the top. Drizzle olive oil over the salad and season with salt and pepper. Adding balsamic vinegar is possible, although it's not authentic. With the best of ingredients, it isn't even needed.

From the island of Capri we move on to the Greek Islands. The best part of Greek breakfasts is the thick yogurt served with honey. In the many souvenir shops you can find many types of honey: thyme honey, olive honey, wildflower honey, etc. Moving along the shelf, there is always honey with nuts and those are the best.

I must have had one too many pieces of bread and butter with honey drizzled on top when I was a kid, since honey is now something I just can't eat. I do use it when baking or cooking, but I just can't eat it plain. The first time I went to Greece, I went to Crete and for breakfast yogurt and honey was served. I passed that and had some really horrible white bread instead. Everyone else was saying how wonderful their breakfast had been. A few days later we stopped at a little café after a hike and we asked what they'd serve us as a snack. The answer was yogurt and honey. Well, we all ordered is since we weren't going to get anything else. And boy was I in for a surprise. The thick and creamy yogurt was drizzled with a very light tasting honey. I took a small taste prepared to just eat it and it turned out to be very good. The honey wasn't overpowering at all and it gave the yogurt just enough sweetness to cut the acidity plain yogurt can have. The second time I went to Greece, this time Santorini, I didn't pass up a single chance to have the yogurt with honey. Both times I brought jars of honey with nuts back home with me so I could recreate that dish. Now I buy thick Greek yogurt, drizzle a little bit of honey over it and add chopped nuts such as almonds, walnuts or pistachios. Easy enough for breakfast or for dessert on a hot summer day.